Pear, Ginger & Almond Cream Cake
Pear, Ginger & Almond Cream Cake
Ingredients
For the Cake Layers
- 3 eggs, large
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil, plus 1 tablespoon
- 1/3 cup milk
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup ground almonds
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
For the Pear Filling
- 2 pears, medium, peeled, cored, and diced
- 1 tablespoon butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 3 tablespoons water, plus 1 teaspoon
For the Mascarpone Cream
- 1 2/3 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese, plus 1 tablespoon, softened
Instructions
- 1
Preheat your oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the eggs, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract until the mixture is pale and fluffy, about 3-5 minutes. Stir in the vegetable oil and milk until well combined.
⏱️ 5 min
- 3
In a separate bowl, sift together the all-purpose flour, baking powder, ground almonds, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and salt.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix the batter.
⏱️ 3 min
- 5
Pour the cake batter into the prepared springform pan. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350
- 6
Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cooled, carefully remove it from the pan and use a serrated knife to horizontally slice the cake into three even layers.
⏱️ 95 min
- 7
For the pear filling, melt the 1 tablespoon butter in a saucepan over medium heat. Add 1 tablespoon granulated sugar, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon. Cook for 1 minute until fragrant. Add the diced pears and sauté for 3-5 minutes until slightly softened.
⏱️ 10 min
- 8
Pour in the water, bring to a simmer, and cook for 5-10 minutes, stirring occasionally, until the pears are tender and the liquid has reduced to a syrupy consistency. Remove from heat and let the pear filling cool completely.
⏱️ 40 min
- 9
For the mascarpone cream, in a large bowl, combine the cold heavy cream, powdered sugar, and 1 teaspoon vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form. Gently fold in the softened mascarpone cheese until just combined and the cream is smooth and thick.
⏱️ 5 min
- 10
To assemble the cake, place one cake layer on a serving plate. Spread about one-third of the mascarpone cream evenly over the cake layer. Top with half of the cooled pear filling. Repeat with the second cake layer, another third of the cream, and the remaining pear filling. Place the final cake layer on top and spread the remaining mascarpone cream over the top and sides of the cake.
⏱️ 20 min
- 11
Chill the cake for at least 30 minutes before serving to allow the cream to set. Garnish with toasted almonds or a caramel drizzle, if desired.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Pear, Ginger & Almond Cream Cake
Ingredients
For the Cake Layers
- 3 eggs, large
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil, plus 1 tablespoon
- 1/3 cup milk
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup ground almonds
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
For the Pear Filling
- 2 pears, medium, peeled, cored, and diced
- 1 tablespoon butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 3 tablespoons water, plus 1 teaspoon
For the Mascarpone Cream
- 1 2/3 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese, plus 1 tablespoon, softened
Instructions
- 1
Preheat your oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the eggs, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract until the mixture is pale and fluffy, about 3-5 minutes. Stir in the vegetable oil and milk until well combined.
⏱️ 5 min - 3
In a separate bowl, sift together the all-purpose flour, baking powder, ground almonds, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and salt.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix the batter.
⏱️ 3 min - 5
Pour the cake batter into the prepared springform pan. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350 - 6
Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cooled, carefully remove it from the pan and use a serrated knife to horizontally slice the cake into three even layers.
⏱️ 95 min - 7
For the pear filling, melt the 1 tablespoon butter in a saucepan over medium heat. Add 1 tablespoon granulated sugar, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon. Cook for 1 minute until fragrant. Add the diced pears and sauté for 3-5 minutes until slightly softened.
⏱️ 10 min - 8
Pour in the water, bring to a simmer, and cook for 5-10 minutes, stirring occasionally, until the pears are tender and the liquid has reduced to a syrupy consistency. Remove from heat and let the pear filling cool completely.
⏱️ 40 min - 9
For the mascarpone cream, in a large bowl, combine the cold heavy cream, powdered sugar, and 1 teaspoon vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form. Gently fold in the softened mascarpone cheese until just combined and the cream is smooth and thick.
⏱️ 5 min - 10
To assemble the cake, place one cake layer on a serving plate. Spread about one-third of the mascarpone cream evenly over the cake layer. Top with half of the cooled pear filling. Repeat with the second cake layer, another third of the cream, and the remaining pear filling. Place the final cake layer on top and spread the remaining mascarpone cream over the top and sides of the cake.
⏱️ 20 min - 11
Chill the cake for at least 30 minutes before serving to allow the cream to set. Garnish with toasted almonds or a caramel drizzle, if desired.
⏱️ 30 min